«When planning menus, I never follow the copy-paste principle.»
Healthy nutrition is important – but what role does it play in relation to the performance of children and young people? And what else does the LIPSCHULE pay attention to when it comes to the physical well-being of its students? Alex Fiechter has been head chef for four years and has given us a little insight into his daily routine and his convictions by answering a few questions.
What exactly is offered in the LIPSCHULE’s in-house kitchen?
We cook 120 portions a day to feed the students and teachers at lunchtime. There is meat twice a week, fish once a week, a vegetarian menu and pasta also once a week. On meat or fish days, we also offer an alternative for those who are vegetarian. In addition, we serve tasty morning and afternoon snacks of fruit, bread, cheese, nuts and vegetables.
What is particularly important to you?
The use of fresh, healthy products that are locally produced and in season whenever possible is extremely important to me and to the school. For example, we obtain fresh fish directly from the Gerny fishery here in the neighbourhood. So it is on the table the day it was caught. The meat comes from the Kraus butcher shop in Rüschlikon. With fruits and vegetables, it is a bit more difficult to follow this principle, especially in winter. But we make sure that we don’t purchase any goods from overseas, for the sake of ecological balance. Organic products are also important and are used wherever it makes sense. Last but not least, for me, food has to be fun. That’s why we always have a so-called “childrens’ favourite” such as pizza or chicken nuggets, even if it doesn’t always get full marks in terms of nutritional balance. Variety is the magic word for me – during my entire time at the LIPSCHULE I have never recycled an old menu plan 1:1.
How do you deal with special dietary needs such as allergies or religious background, for example?
It goes without saying that we take such important factors into consideration. At the moment there are two of our students who eat a lactose-free diet and in the past we had a student with diabetes. In such cases, we naturally cook separate menus for those students. No one has to compromise their food needs for religious reasons, there is always an alternative.
What do you think, does nutrition have an influence on the receptive capacity of children and young people?
That goes without saying. I am convinced that nutrition plays an enormous role, even if the children don’t always believe me. When the blood sugar level is balanced, we humans are much more efficient. That’s why I try to use sustainable energy sources such as nuts instead of chocolate and the like. Sometimes healthy things can be hidden in something particularly tasty (smiles).
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